Blueberry-Lemon Pound Cake
Ingredients:
- 3 cups white sugar
- 2 cups butter, softened
- 6 eggs
- 2 teaspoons lemon extract
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon grated lemon zest
- 1 cup milk, room temperature
- 2 cups fresh blueberries
Directions:
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.
-
Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
-
Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
